Bread making: Improving quality (2nd edition)

Edited by S P Cauvain
Woodhead
April 2012

Hardback 832 pages ISBN 9780857090607 £180.00

The first edition of Breadmaking: improving quality quickly established itself as an essential purchase
for baking professionals and researchers in this area. With comprehensively updated and revised coverage,
including six new chapters, the second edition will help readers to understand the latest developments in bread
making science and practice.

The book opens with two introductory chapters providing an overview of the breadmaking process. Part one
focuses on the impacts of wheat and flour quality on bread, covering topics such as wheat chemistry, wheat starch
structure, grain quality assessment, milling and wheat breeding. Part two covers dough development and bread
ingredients, with chapters on dough aeration and rheology, the use of redox agents and enzymes in breadmaking
and water control, among other topics. In part three, the focus shifts to bread sensory quality, shelf life and safety.
Topics covered include bread aroma, staling and contamination. Finally, part four looks at particular bread products
such as high fibre breads, those made from partially baked and frozen dough and those made from non-wheat flours.

With its distinguished editor and international team of contributors, the second edition of Breadmaking: improving
quality is a standard reference for researchers and professionals in the bread industry and all those involved in
academic research on breadmaking science and practice.

The role of water in dough formation and bread quality
A Schiraldi and D Fessas, University of Milan, Italy
- Introduction
- Dough as a disperse system
- Water displacements and time dependent properties of the dough
- Future trends
- Sources of further information and advice
- References

Mould prevention in bread
N Magan, D Aldred and M Arroyo, Cranfield University, UK
- Introduction: the problem of moulds in bread
- Current techniques for mould control and their limitations
- Development of new methods for mould control
- Future trends
- Sources of further information and advice
- References